a dinner KALE SALAD

kale, warm sausage vinaigrette, roast squash and sesame

a picturesque fall day when I made the salad

Another SALAD?

Yes.

At work I pride myself on fun, thoughtful and bright salads. (pro tip: add more crunchy things, don’t use the commonly taught ratio of oil to vinegar - go more vinegar and honey and buy the nicest ingredients you can.)

I also love an Elaine BIG SALAD, essentially we’re talking a MEAL salad. This kale salad is the perfect fall “big salad”: a warm hearty salad with crispy sausage, a garlicky dressing and the sweetness from roasted squash. I love using lacinato kale with all the ribs and structure that adheres to the warm vinaigrette while barely wilting. I served this salad with a hunk of cornbread, but would do great with most any kind of toast.

just added the sausage and sesame to the kale + dirty spatula

RECIPE:

serves 2 people or one Elaine/me

roasted squash:

1 delicata squash about 1 lb - sliced 1/4” thick half moons deseeded

3 TAB olive oil

1/2 tsp salt

Sausage vinaigrette:

2 Italian sausage links ( about 6 oz)

2 Tab olive oil

2 small cloves of garlic

2 TAB vinegar red wine or banyuls ( a little more if you like it punchy like me)

1 TAB honey

KALE salad:

1 bunch of kale stripped and torn into 1.5” inch pieces

2 TAB toasted sesame seed

Preheat oven to 425. Toss squash in olive oil and salt and place on a sheet tray to roast. Roast for about 15 minutes, until squash is tender and has good color.

In a medium sauté pan, over medium heat take 2 TAB olive oil and uncase the sausage into the pan and break up. Cook until crispy and broken apart about 5 minutes, remove with a slotted spoon and be sure to leave the fat behind.

Quickly, microplane garlic into the fat/oil left behind in the pan, over low heat. Cook until pale-y gold and immediately pour over kale to help soften and wilt. Essentially, the garlic turns crispy and the olive oil infused. I am building my vinaigrette on my salad directly. Take tongs or your hands and massage into the kale with a pinch of salt. I tend to find it doesn’t need too much salt with the sausage-y oil. Mix vinegar and honey in a separate bowl and drizzle over kale. If my sausage has cooled down, I'll throw in on the sheet tray with the squash and give everything a quick reheat. Add squash, sausage and sesame seeds. And mix thoroughly. Best served quickly while warm. Serve with a slice of cornbread or ricotta toast.

here is a little chaotic video of me just one handed dressing the kale and all the good salad bits. (clearly never been afraid to use my hands.)